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Homemade Nut-Free Pesto
I’m in a big pesto place right now. I guess some people might feel like pesto is a kind of “yesterday” food, but I have never been too much into food-is-fashion, and it’s just so amazing and versatile.
I do love it on pasta, but I also love to stir a spoonful into rice, maybe this Scallion Tomato Rice, or soup, or to dot some on hot pizza, or use it on a crostini.
And I always make my pesto myself myself because:
1) It’s easy, and 2) I’m allergic to nuts.
Pesto with No Nuts
Even though you can buy nut-free pestos (or pistous as they are sometimes called), nuts are so frequently connected to the idea of pesto that the whole notion just makes me nervous. If the label says “no nuts” then it’s a mental thing, clearly, but nut allergies can make a person anxious.
But making pesto is so simple to make that I’m always happy to remove any back-of-the-mind concerns and make it myself. Plus, you always get a super fresh result with your own ingredients, especially at the height of basil season.
Those of us with allergies need a quick and easy for no-nut basil pesto recipe at the ready. Pesto is so easy to make in the food processor, and so versatile.
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What is Pesto Made of:
Classic pesto is made with fresh basil, Parmesan or another hard Italian grating cheese, garlic, olive oil, salt and pepper. And pine nuts, usually, or another nut, but again, not in this recipe! But that’s the classic pesto recipe, and you can play around with the ingredients.
Allergy-Friendly Basil Pesto:
The classic herb featured in pesto is basil. And working with fresh basil in your kitchen makes the world seem like a better place. Basil smells like summer. Plus at the height of herb season you need a way to use up all of those leafy bunches, whether they come from your own garden, or from a farmers’ market. (Or in my case, also sometimes from from my friends at Melissa’s or my neighbor Ted’s garden). You can play around with other herbs as well, instead of basil, or combine herbs.
How To Make Nut Free Pesto:
Traditionally, in Italy, pesto is classically made using a mortar and pestle. I’m just not that industrious or patient, so I use my food processor. You can also make pesto in a blender.
Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped.
Add the oil and pepper and process, scraping down the sides, part way through, until everything is well blended. If it is very thick, add a bit more olive oil. Add the cheese (Pecorino Romano or Parmesan your choice; more on that right below) and pulse until blended in. Taste and add salt if needed.
Pecorino Romano vs. Parmesan in Pesto:
Parmesan is the cheese most often used in pesto, but another option (and a slightly cheaper one) is Pecorino Romano, made from sheep’s milk. You can buy it in chunks or already grated (Gasp! Oh no, how could you? Well I do, all the time). It’s quite salty though so when you use it, taste before salting as you would normally do.
This is a pretty thick pesto, a real paste, and if you want a thinner pesto for drizzling or tossing with hot pasta you could add some hot water from cooking the pasta, or some extra olive oil.
Freezing Leftover Pesto:
You can freeze pesto, so it makes sense to make a big batch when a windfall of basil comes your way. Is there anything more depressing than throwing out unused extra herbs? Well, sure, there are plenty of more annoying things in the world, but still, why do it if you can help it?
You could use the ice cube tray trick, but ice cubes take a while to defrost, plus they are all the same size, so later in the month you may want 1 teaspoon or 1/4 cup pesto, and then those cubes might not work. I use a similar technique to the way I freeze tomato paste — smushed out in a thin layer in a zipper top freezer bag. So easy, takes up almost no space, and you break off pieces in the sizes you need, as you need them.
More ideas for this easy quick nut free, allergy friendly basil pesto? Pasta of course.
You will probably want to add some olive oil, and you might also want to top it with some shredded mozzarella or another cheese of your choice.
Recipes Using Nut-Free Pesto
Use it in Couscous Salad with Shrimp, Roasted Tomatoes and Pesto Dressing. As a condiment in a sandwich. In an omelet, a dip, with meat, in a grilled cheese….the list continues to grow. Blended with fresh ricotta and spread onto a crostini. Spread over grilled lamb chops. Dripped over perfectly ripe tomatoes….
How to Use Pesto
And check out 10 Things to Do With Leftover Pesto…..Fellow pesto-fans, what do you use it on?
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Nut-Free Pesto
Equipment
Ingredients
- 1 clove garlic roughly chopped
- 1 cup packed basil leaves
- ⅓ cup olive oil or more as needed
- Freshly ground pepper to taste
- 3 tablespoons finely grated Parmesan or Pecorino Romano cheese
- Kosher salt as needed
Instructions
- Place the garlic and basil in a food processor or blender and pulse until everything is roughly chopped. Add the oil and pepper and process, scraping down the sides, part way through, until everything is well blended. If it is very thick, add a bit more olive oil.
- Add the cheese and pulse until blended in. Taste and add salt if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long does it keep? And can you freeze it?
it will keep for 5 days in the fridge at least, and yes you can definitely freeze it!
We didn’t have any pine nuts so I thought this would be sub par compared to traditional pesto. Not the case at all- the Basil really shone and the pesto was fresh, vibrant and flavorful!
I received a huge bunch of fresh basil in my veggie subscription box and didn’t want it to go to waste so I made your recipe and it is delicious! I kept eating little bites of it from the bowl! I put it into a ziplock bag for the freezer as you suggested and can’t wait to add it to my dishes throughout the week :)
I have an Aero Garden that put out basil like it’s their job! I didn’t have nuts but I had garlic and fresh parmesan and it worked perfectly! Now if know what to do with all the basil.
I know there is 10 servings but what is a serving size? A tablespoon? Thanks in advance. I’m trying to count my macros.
about 1 1/2 tablespoons I believe!
super easy to make and tastes amazing
has anyone ever added a tablespoon (or less) of tahini to this recipe?
No, but I added a squeeze of a 1/4 lemon.. gave it a little zing!
How long will it last in the fridge and can I use just grated parm (shaky cheese)? I have so much basil.
Thanks
I really don’t like to use the stuff in the cans – you can buy pre-grated cheddar in the cheese department that is real Parm, so try and find that! It will last for about 5 days in the fridge, and you can also freeze it for up to 3 months.
I have a nut allergy and use water chestnuts in place of nuts in my pesto. It is delicious and provides a nuttiness and crunch as the nuts do, but without the allergic reaction.
Without the Pine Nuts gives a different texture. Instead, I use Soy Beans. Get dry soy at an Asian grocery, they are very cheap. Put a couple hand fulls in a crock put on low over night. In the morning drain and cool before adding to your pesto recipe.
I loved the recipe it is great for people with allergies like my son.
This was very bitter, what did I do wrong?
it sounds like your garlic or your basil may have been past its prime!
This pesto was delicious and easy, especially loved the suggestion on how to freeze it! We are a no nuts house, so loved this recipe since we love pesto! Thank you!
Love the recipe want to know how long it last in the refrigerator….
at least 5 days!
I had mine in the fridge for quite a while. Like almost four weeks. Never went bad. None of the ingredients need to be refrigerated besides the cheese and the basil after it’s picked so it last for a long time.
Pesto (and basil) is subject to oxidation from exposure to air. Make sure the surface is covered. When I use some, I press the remaining pesto flat. If the oil does not cover it I add a little more olive oil to cover the surface.
Hi Katie
Thank you for this recipe. Really appreciate it. If I got courageous and wanted to turn into sun dried tomato pesto do you have any thoughts on how much tomato to add? I was thinking 1/2 cup basil instead of 1 cup and 1/2 cup sun dried tomatoes. Again thanks from Australia for a great recipe I can eat without hesitation. Jane
that sounds like a very good plan! Make sure to use sundried tomatoes packed in oil and drain them, or if you are using plkain sunried tomatoes (not packed in oil) Imight soak them in warm water or oil for 30 minutes before adding. Adjust the amount of oil at the end to get the consistency you like!
I absolutely loved this no-nuts pesto recipe. The fact that it doesn’t substitute seeds for the nuts also makes it appealing. It’s fast and easy to make. I can always make more if I needed it.
The video is straight forward, which I really appreciate. I do, however, have one question; does every intelligent woman in this country find it necessary to use profanity?
not quite sure where I swore. I mean, I do. But I don’t see it here.
would toasted pumkin seeds be good in the pesto
absolutely! try to get hulled pumpkin seeds, or pepitas if you can. add a few tablespoons.
if you don’t have basil leaves what can you substitute for them instead?
it will not taste the same, but other herbs can be used. I personally like a parsley pesto! or a mix of spinach and another herb like tarragon.
I love this recipe! I have never made pesto before and this recipe was so easy to follow! I don’t have a food processor or a blender, so I used a mortar and pestle and it turned out great! I am trying my hand at homemade pasta tonight and I plan on tossing it in this lovely pesto! Thanks!
Basil was Perfection! Thank You!
Easy and Fabulous. Thank you
This was so easy and delicious so I planted extra basil to make it again and again. Yum Yum! Even if you are a nut lover you won’t miss them in this recipe.
Cut the basil above the second set of leaves. It will regrow.
The author is allergic to nuts. The mental thing was trusting a pesto that says no nuts, but, because pestos often have nuts, the author prefers to make it herself.
I think you’ve misunderstood. I read it as it’s the nervousness that’s a mental issue, because the allergy is real and even “nut free” pesto feels like a risk.
The comment about (nuts) being a mental thing is nuts. They’re a lot of people that are allergic to nuts. I am one of them and I like to enjoy good food like everyone else, but like many people I have a nut allergy
Agreed! It’s very upsetting when someone doesn’t take allergies seriously in any capacity.
I added some capers for a little tang. Nice recipe.
oh nice idea!
Add 3 well crushed Cream Crackers in replacement for nuts, it gives it a nice consistency
That’s a good thought!
Have you ever tried it with sunflower seeds instead of nuts. My daughter is allergic to all nuts and sunflowers is my go to substitution.
yes, they add great crunch and flavor! good point!
Looking forward to trying this! I’m going to use it in a pesto infused lasagna recipe I found… it is possible to make this pesto ahead of time & if so, how long does it keep?
Thanks!
it will keep for at least 4 days!
Thanks for letting me know! :-)
Now I want the pesto infused lasagna :)
Thank you! I am allergic to nuts as well, and have been looking for a good nut-free pesto recipe for all the basil my garden is producing this year. I made this, and it is really yummy! Thank you again!